Sweet potato starch noodles stir fried with vegetables

Japchae 잡채

Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well.

If anyone asks me to recommend a good potluck dish, I don’t hesitate to answer japchae for the simple reason that pretty much everyone loves it. At any gathering it’s hard to pass up these chewy, sweet, and slightly slippery noodles with colorful stir-fried vegetables and mushrooms, its irresistible sesame flavor, healthy amount of garlic, and light, refreshing taste.


Stir frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation. An easy way to make it even prettier and more nutritious is to use more vegetables and less noodles, although this is hard to recommend because the noodles are delicious by themselves.

Let me know if you make this at a party! Double, triple, quadruple the ingredients and let everyone taste your japchae!


 (serves 4):

  • 4 ounces beef, filet mignon (or pork shoulder), cut into ¼ inch wide and 2½ inch long strips
  • 2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips
  • 2 garlic cloves, minced
  • 1 tablespoons plus 2 teaspoons sugar
  • 2 tablespoons plus 1 teaspoon soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1 large egg
  • 4 ounces spinach, washed and drained
  • 4 ounces of dangmyeon (sweet potato starch noodles)
  • 2 to 3 green onions, cut crosswise into 2 inch long pieces
  • 1 medium onion (1 cup), sliced thinly
  • 4 to 5 white mushrooms, sliced thinly
  • 1 medium carrot (¾ cup), cut into matchsticks
  • ½ red bell pepper, cut into thin strips (optional)
  • ground black pepper
  • salt
  • vegetable oil



Marinate the beef and mushrooms

  1. Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.shiitakejapchae seasoning

Make the egg garnish (jidan):

  1. Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.
  2. Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
  3. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.japchae egg garnish
  4. Let it cool and slice it into thin strips.

Prepare the noodles and vegetables:japchae vegetables

  1. Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
  2. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon sesame oil. Put it into a large mixing bowl.
  3. Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
  4. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
  5. Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
  6. Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.
  7. Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.
  8. Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.japchae beef

Mix and serve:

  1. Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of sesame oil to the mixing bowl full of ingredients. Mix all together by hand.japchae (잡채)
  2. Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate and serve.

japchae (잡채)



  1. twinmama14 joined 9/15
    Posted September 9th, 2015 at 3:05 pm | # |

    Hi Maangchi-
    This is my first (ever) attempt at making a Korean dish. We moved to Nicaragua from the US and are missing our favorite Korean restaurants so much. I added more marinated mushrooms and increased the meat in the dish because we were so hungry. The final result was so outstanding! Thank you so much for sharing your enthusiam for cooking with us. It is contagious!

    See full size image

    • Maangchi New York City joined 8/08
      Posted September 10th, 2015 at 12:09 pm | # |

      Your japchae looks great! I’m so happy to see the yellow egg garnish was well made!

  2. meleenween joined 8/15
    Posted August 20th, 2015 at 8:25 am | # |

    So, for a really long time, my Korean friend’s mom made Japchae and many other dishes for me whenever I went to their house. She called me her “daughter” and always sent me home with leftovers. About a year ago, they moved out of state and I’ve been missing her and her food like crazy. I got your cookbook over the weekend and started with this dish. I almost cried when I tasted the first bite, as it was so amazingly delicious and it also brought back great memories. Thank you, thank you.

    • Maangchi New York City joined 8/08
      Posted September 7th, 2015 at 9:47 am | # |

      “I almost cried when I tasted the first bite, as it was so amazingly delicious”

      Thank you for sharing your story , and congratulations! I feel your passion for cooking. I do the same thing when my cooking turns out well.

  3. Sara Alice joined 7/15
    Posted August 15th, 2015 at 11:46 pm | # |

    Maangchi, this my second time making this dish. The first time I made it, I used mung bean glass noodles just to see what it was like. But this time, I used sweet potato starch glass noodles and this dish is so much better than the first time I made it. These noodles are fantastic. Please continue to post your wonderful recipes. Take good care! :)

    See full size image

    • Maangchi New York City joined 8/08
      Posted August 17th, 2015 at 9:53 am | # |

      Thank you for sharing the photo of your japchae! It looks so yummy!

  4. sujatasingh joined 8/15
    Posted August 20th, 2015 at 6:53 am | # |

    Delicious!!! Sooooo damn tasty! Thank you maangchi for such a brilliant dish which doubles as a lovely snack. But it probably won’t last that long.

  5. Chanelbg joined 8/15
    Posted August 17th, 2015 at 11:56 pm | # |


    I just made this recipe among other ones from your website and I am always impressed! Thank you for the time and effort you put into making these recipes and posting them for us.



    See full size image

    • Maangchi New York City joined 8/08
      Posted August 18th, 2015 at 8:12 pm | # |

      All the dishes look amazing! Thank you for sharing!

  6. yunxuan84 joined 8/15
    Posted August 14th, 2015 at 7:47 am | # |

    Thanks for your recipe~I’m make this for my husband he love this so much!
    Last time I’m try by myself but too oily,but this time use your recipe is success.
    Thanks so much~

    See full size image

  7. lilianhoh joined 8/15
    Posted August 12th, 2015 at 11:02 am | # |

    I made this recipe twice and loved it, cooked it with beef. I plan to make this for a batch of around 10 adults but plan to cook it the evening before and keep it overnight in the fridge. Will the texture of the noodles and flavour still be good? The vegetables won’t turn soggy and cause the noodles to be watery right? Is it better to serve it again room temperature or cold? Thanks if uncan reply asap.

    • battlekittyspastica Seoul joined 9/10
      Posted September 5th, 2015 at 12:10 pm | # |

      Koreans usually make large batches of side dishes like this and then eat a little at each meal until it’s gone. Thus, any of Maagchi’s recipes you make will keep beautifully in the fridge – just keep them tightly covered. Specifically with chap-chae, be sure that you cook the noodles enough. If you undercook them, they’ll dry out & get weird in the fridge, no matter how well you cover them. Other than that, the noodles keep their consistency very well. After about 5 days the veggies might get watery – then it’s time to throw away any leftovers (leftovers?!).

      Another tip, especially for “dump cooks” – don’t season the warm noodles to taste. The flavor weakens as the noodles cool. If you make the flavor twice as strong (on warm noodles), the cool noodles should be just about right. (And if it’s too strong or salty, add some strips of fresh Korean pear (or more veggies if you can’t get the pear).)

  8. theochagirl joined 7/15
    Posted July 31st, 2015 at 12:52 am | # |

    This recipe is so delicious! My entire family absolutely loves it. My daughter has an egg sensitivity so I used yellow pepper instead of egg yolk to add colour. Thank you Maangchi!! <3

    See full size image

    • Maangchi New York City joined 8/08
      Posted July 31st, 2015 at 7:01 am | # |

      Very colorful, nutritious, and delicious!

  9. tyfoo joined 7/15
    Posted July 24th, 2015 at 7:02 pm | # |

    Hi Maangchi
    Super elated as i completed the mission of following your video step by step! Love the results!! Made it for my hubby..Was meticulous work but so worth it. Thank u thank u!!

    See full size image

    • Maangchi New York City joined 8/08
      Posted July 24th, 2015 at 7:32 pm | # |

      The japchae looks very colorful and delicious! Thank you for sharing the photo with us!

  10. Mynametina joined 7/15
    Posted July 16th, 2015 at 12:15 am | # |

    Hello Maangchi.
    i’m Tina from Indonesia. And i love your korean recipe. It’s simple but very delicious.
    And this is my 2nd try to cook japchae.
    It look a bit pale. But it tasted great! Just like the ones at my favorite korean restaurant.

    Thank you Maangchi.

    See full size image

    • Cutemom Indonesia joined 3/13
      Posted August 28th, 2015 at 3:05 pm | # |

      Hi, Tina.
      Did you remember to season your noodle with soy sauce & sesame oil? Then again at the end of the process?

      It does look pale and look lacking soy sauce

      Ima (Indonesia)

  11. rocknchick Rockford, IL joined 12/14
    Posted July 13th, 2015 at 1:32 pm | # |

    I made this for dinner last night. It takes me forever to cut carrots into matchsticks, so I used this spiral cutter I have, instead. I cut the carrot spirals into pieces about 2 inches long. I was afraid they wouldn’t be good cut this way, but it actually made it easier to pick up and eat! I used a fork, but it would help with chopsticks, too. I love my spiral cutter. I use it to make zucchini “noodles”.

    See full size image

  12. rhodadlr L.A. joined 8/11
    Posted July 4th, 2015 at 5:19 pm | # |

    Made a whole tray for 4th of July and it looks and tastes delish! I always make a big batch as I have a big family who loves to eat.

    See full size image

    • Maangchi New York City joined 8/08
      Posted July 4th, 2015 at 6:18 pm | # |

      wow, very colorful and tasty!

  13. Lisa2321 USA joined 5/13
    Posted June 30th, 2015 at 8:35 am | # |

    I almost wanted to cry when I took my first bite of this dish… it was sooooo delicious! My first time trying japchae was at my local Korean restaurant a few years ago and I did not think it was so great… until I tried Maangchi’s recipe. Oh, my goodness. The flavors! I don’t eat meat other than seafood, so I made it with shrimp instead. This is one of my favorite dishes for sure. Thanks, Maangchi!

    See full size image

    • Maangchi New York City joined 8/08
      Posted June 30th, 2015 at 10:08 am | # |

      “I almost wanted to cry when I took my first bite of this dish…” omg, you are like me! When my dish turns out perfect, I feel the same way! You are one of my foodie readers! BTW, your japchae looks perfect!

  14. culinandy joined 6/15
    Posted June 16th, 2015 at 8:33 pm | # |

    Oh boy, this recipe surprised me. I made it, everything smelled delicious, and then I took a bite and was disappointed. It landed flat. THEN, I realized I had forgotten the sugar in the last step. Added the sugar, mixed it around, and it became incredibly delicious!

    Then I added about 2T of chili-garlic paste to my bowl to give it some heat, and it went from delicious to remarkable. This is going to be one of my favorite dishes. Thank you!

    P.S. You are adorable and I could watch your videos for hours. Thanks for all your hard work and the delicious recipes!!

  15. Vickykoay0711 Singapore joined 3/15
    Posted March 19th, 2015 at 10:02 am | # |

    Just cooked for my dinner! It’s delicious ^^

  16. janelle melbourne joined 2/15
    Posted February 24th, 2015 at 12:17 am | # |

    May i ask, can i stir fry all the vegetables together instead of cooking them separately as mentioned in step 5-7? It seemed like all the ingredients for stir frying the vegetables are the same. In the end, all of them get mixed up with the noodles anyway.

    • battlekittyspastica Seoul joined 9/10
      Posted September 5th, 2015 at 12:24 pm | # |

      It depends on how sensitive your taste buds are, I guess. On lazy days, I’ll cook everything together (adding onions first, because they take longest to cook, and spinach last because it only needs a few moments). However, the flavors get cooked together. Each bite of this chap-chae tastes the same and gets rather boring. If you cook each item separately (I even wipe out the pan & use fresh oil for each thing) they keep their “flavor profiles.” Each bite of this chap-chae is a surprise. One mouthful might have more spinach so you get more bitterness; the next mouthful might have more meat or carrot so you get more richness or sweetness. This variety, if you can taste it, is a major part of chap-chae’s appeal (for me, at least). If you’re as taste-sensitive (and picky) as I am, cook everything separately. If not, go the easy route! :)

  17. Jojo77 Ohio US joined 2/15
    Posted February 14th, 2015 at 5:46 pm | # |

    Hi Maangchi,

    Thank you so much for this fantastic recipe. I just would like to ask if it is possible that I replace beef with some seafood like scallop or seafood mix, and season them in the same way? Thank you so much.

    • Maangchi New York City joined 8/08
      Posted February 15th, 2015 at 8:09 am | # |

      Yes, marinated seafood sounds great to me.

  18. WhipItGood Paso Robles, California joined 1/15
    Posted February 4th, 2015 at 10:12 pm | # |

    Wow! Incredibly delicious! I am so thankful for all of your delicious recipes Maangchi.

  19. JakobMinell Oslo joined 2/15
    Posted February 3rd, 2015 at 2:11 pm | # |

    Wow! This was so tasty!
    I didn’t have any spinach or red pepper, and I didn’t really read the recipe super carefully on all the sauces, but it ended up well :D Are the noodles supposed to be a little bit chewy though? Maybe I overcooked them :)

  20. sanjak toronto joined 1/15
    Posted January 31st, 2015 at 10:18 am | # |

    Dear Maangchi,

    I discovered your website a few weeks ago, and love it. I’ve uploaded the photos of my japchae that I learnt how to make in Gangwon where I spent some time. It is very similar to yours, and I’ve been making it for years now….one of my favourite dishes, for sure. I am very excited to try out some of your recipes now. I think that I am going to start with ojingeo-tonggui, it looks absolutely amazing.
    Best wishes and warm regards from Toronto, Canada. :)

    • Maangchi New York City joined 8/08
      Posted February 1st, 2015 at 10:13 am | # |

      I used to live in Toronto! Nice meeting you and good luck with your making delicious squid!

  21. afan toronto, ontario, canada joined 11/14
    Posted January 20th, 2015 at 4:19 pm | # |

    Hi Maangchi,

    I finally made this delicious recipe. I used pork and only fresh mushrooms along with all the other ingredients and it turned out amazing. I made it all waiting ready without the meat. When i heard my husband open the garage door i started frying the slivered marinated pork that was waiting in the fridge. Once the meat was cooked I just added it to the veg/noodle mixture, checked for seasoning and served along with you eggplant side dish and voila! I am a star because of you. We could eat fast and rush off to the movies. thanks so much for explaining your recipes so well and anticipating if we only had pork or didn’t eat meat etc. I will always return to your channel and see “whats cooking” thanks again..

    a big fan from Toronto….

  22. AngdK Louisville, KY joined 12/14
    Posted December 29th, 2014 at 5:05 pm | # |

    After reading all the reviews my mouth is watering!! Can’t wait to try this! I have one problem though, I didn’t read carefully and bought fresh shitake mushrooms instead of dried. I noticed many of your recipes call for dried Shitake. 1) Can I use fresh shitake in this recipe? 2)What is the reason to use dried over fresh in any given recipe? Hopefully I will make this tomorrow!

    • Maangchi New York City joined 8/08
      Posted December 29th, 2014 at 6:35 pm | # |

      For japchae, fresh shiitake mushrooms are ok to use. Just slice them and use. “2)What is the reason to use dried over fresh in any given recipe? ” Dried shiitake mushrooms are usually used to make good broth.

      • crazyeater indonesia joined 1/15
        Posted January 16th, 2015 at 10:51 pm | # |

        maangchi thank’s it was really delicious!!!!! i try yesterday, love it!!!

  23. chompnchew Texas joined 12/14
    Posted December 7th, 2014 at 7:32 pm | # |

    Hi Maangchi!
    I’ve been following your recipes for a long while now and absolutely love every one of them! Your japchae is one of my favs but for some reason when I store it even in air tight containers in the refrigerator, the next day the noodles dry and and get a bit crunchy T-T How do you keep your japchae? Thanks!

    • chompnchew Texas joined 12/14
      Posted December 7th, 2014 at 7:37 pm | # |

      Oh wait I just noticed the comment below mine lol :P If I try that I’m sure it’ll taste amazing again! XD

  24. aha_cupcake Australia joined 12/14
    Posted December 5th, 2014 at 4:29 am | # |

    Hi Maangchi,

    How long can japchae be stored in the fridge for?

    Love from Australia!!

    • Maangchi New York City joined 8/08
      Posted December 5th, 2014 at 2:17 pm | # |

      You can refrigerate it up to 2 days. When you are ready to serve, reheat it in a skillet with a few drops of cooking oil until the noodles become translucent again. When you stir-fry it, you may have to add some water (just a little bit about 1 or 2 tablespoons) Good luck!

  25. JunniE Wisconsin joined 11/14
    Posted November 29th, 2014 at 1:05 am | # |

    I didn’t the fresh shiitake has a very strong smell. Is there any way to get rid of it.? I ask my sister grab the dry one but hit the fresh one instead.

    • Maangchi New York City joined 8/08
      Posted December 5th, 2014 at 2:18 pm | # |

      yes, skip the shiitake mushrooms and add more white mushrooms.

  26. ipontchi indonesia joined 5/14
    Posted November 28th, 2014 at 12:41 pm | # |

    Thank you for this great recipe. I made it this morning and cannot stop eat even my stomach already full 😛 I will try your bokchoy recipe tomorrow, if I don’t have doenjang, can I use Japanese miso?

    • Maangchi New York City joined 8/08
      Posted November 29th, 2014 at 7:26 am | # |

      I’m happy to hear that you made good japchae! “if I don’t have doenjang, can I use Japanese miso?” yes, I would use it if I were you.

      • ipontchi indonesia joined 5/14
        Posted November 29th, 2014 at 10:59 am | # |

        Yes Maangchi..you are the greatest source for Korean recipe. Daebak! I try the bokchoy today, and it happened again! I can’t stop! Hahahahah… I will gain my weight for sure :)) can I have another question? For the black sesame porridge can I use milk instead water?

  27. tarer15 ny joined 11/14
    Posted November 18th, 2014 at 8:53 pm | # |

    What if i don’t have dried shtick mushroom, just regular white ones?????

    • Maangchi New York City joined 8/08
      Posted November 19th, 2014 at 10:30 am | # |

      yes, use more white mushrooms or other mushrooms.

  28. Cami Paris joined 11/14
    Posted November 5th, 2014 at 3:38 pm | # |

    Hello Maangchi!

    Thanks a lot for your awesome videos, really changed my cooking experience :)!
    I wanted to know if it was possible to freeze japchae and for how long? You see I’m quite the lazy specimen and it would be extremely practical to keep it in the freezer


    • Maangchi New York City joined 8/08
      Posted November 19th, 2014 at 10:30 am | # |

      I wouldn’t freeze japchae. The noodles will turn mushy when you reheat it.

  29. Katzen125 Gulf Shores joined 9/14
    Posted September 12th, 2014 at 5:17 pm | # |

    Hello Maangchi!

    I just found your YouTube channel a week ago (searching for how to make rice cakes) and subscribed right away! I then saw your website and had to sign up. Your videos are so much fun to watch and your instructions are so clear–you are a good teacher!

    When my sons were young (decades ago) they were in Tae Kwon Do and at one of the Christmas parties one of the mothers brought this delightful noodle dish–japchae–and I loved it. Over the years I have tried to recreate that dish but it was never as good as I remembered it.

    Imagine how happy I was when I found the Japchae recipe on your site! I picked up some sweet potato starch noodles at my local Asian market (I had most of the other ingredients) and this afternoon I made Japchae to have for dinner tonight when my husband gets home. It smells so good and tastes perfect–just like I remember! It will be difficult to save some for my husband ;)

    To make things a little quicker for myself, I used some pre-shredded carrots and a bag of spinach as my store didn’t have bunches of fresh spinach. The bagged spinach was pre-washed and that saved some time too.

    Thank you so much for sharing your love of cooking with us :)

    • Maangchi New York City joined 8/08
      Posted November 19th, 2014 at 10:35 am | # |

      “Imagine how happy I was when I found the Japchae recipe on your site!”
      Nice meeting you through my website. I feel your passion for cooking!
      Yes, japchae is one of the most popular dishes for a party. It’s not spicy at all, so everybody loves this dish. Good luck with your Korean cooking!

  30. Drifty United States joined 8/14
    Posted August 29th, 2014 at 2:37 am | # |

    I made this, and not only is it amazing and delicious, but it’s really fun to make! I love all your recipes!! :D I’ve learned so many awesome things from you!

    • Maangchi New York City joined 8/08
      Posted August 29th, 2014 at 10:31 am | # |


      • tarer15 ny joined 11/14
        Posted November 16th, 2014 at 9:01 pm | # |

        i have hot sesame oil from japan, should i use that or just use the regular kind?

  31. takagi Santa Clara, CA, USA joined 7/14
    Posted August 10th, 2014 at 11:49 pm | # |

    Easy and so good! This was the first Korean recipe I have ever tried. I’m very happy and so is my tummy! Thank you, Maangchi! I’m totally making this again.

    • Maangchi New York City joined 8/08
      Posted August 13th, 2014 at 10:51 am | # |

      It sounds like you made very delicious japchae! Congratulations!

  32. 0ni boston joined 8/14
    Posted August 7th, 2014 at 12:36 pm | # |

    I dont eat cane sugar so i used honey in this recipe. Substitution was around 2/3 of the amount compared to how much sugar is called for. It tasted very nice, especially since i used tamari soy sauce. I also didnt have much sweet potato noodle left so i used buckwheat noodles along with, it was nice ^^

  33. 2Beagles Atlanta joined 8/14
    Posted August 4th, 2014 at 7:25 am | # |

    I didn’t watch the video before buying the ingredients, so I wasn’t sure how much noodles to buy. After watching the video, I realized I don’t have enough. But I do have a Vietnamese rice noodle in my pantry. Is this okay to use?

  34. Lorie Tacoma joined 7/14
    Posted July 15th, 2014 at 11:21 pm | # |

    I just made this for my boyfriend and he said it was perfect! We have a Korean friend that makes it for us sometimes but I wanted to learn to make my own. The directions were very clear and tasted just like what she gives us. Thank you-yum yum!

  35. halfkoreangirl Omak, Washington joined 6/10
    Posted June 25th, 2014 at 2:28 am | # |

    My mom used pork would that be okay too?

    • Maangchi New York City joined 8/08
      Posted June 25th, 2014 at 9:49 am | # |

      yes, you can use pork, too. I sometimes use pork.

  36. sk12 Singapore joined 5/14
    Posted May 20th, 2014 at 1:30 am | # |

    hi, i would like to make this dish but can i use white sugar and oyster soy sauce to replace brown sugar and dark soy sauce.

  37. Klaas Amsterdam joined 4/14
    Posted April 8th, 2014 at 11:18 am | # |

    Made this last night in my first attempt at Korean cooking, and it went quite well! Thanks for your amazing website, I’m certainly going to make this more often.

    I have one question; I found all the ingredients at a local Korean store, and when I told them I was going to make Japchae they recommended corn syrup (the bottle label says 촉촉한 윤기 울엿) instead of sugar. I bought the bottle and used it, but I wondered what your stance on this is.

  38. winniechuang01 Netherlands joined 3/14
    Posted March 25th, 2014 at 7:07 pm | # |

    Hi Maangchi,
    I tried your japchae recipe for the first time today! It was a lot of work to prepare all the ingredients separately before mixing and seasoning them together at the last part. The japchae turned out to be very tasty and was totally worth the effort! Love it! Thanks for sharing your recipe!


    Just wondering if there are other recipes that uses the glass noodles, it is quite a big packet to finish?

  39. Dreamtrekker Pennsylvania joined 3/14
    Posted March 18th, 2014 at 12:12 pm | # |

    I’ve always been hesitant to try this recipe but with your video I didn’t realize how easy this was. My 18 yr old daughter helped, she doesn’t care much for cooking and loved making it. Thanks!

    • Maangchi New York City joined 8/08
      Posted March 18th, 2014 at 1:55 pm | # |

      Great! Good luck with for your Korean cooking!

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